Cream Cheese Pound Cake

The classic Pound Cake is traditionally made with a pound of butter, sugar, eggs and flour. It is often made in a loaf or bundt pan. There are a lot of pound cake recipes that you can search on the internet. This cream cheese pound cake recipe is one of the best that I have done as it is dense yet soft and moist. It can be best described as a sugar cookie in a cake.

In my experience, it is best to weigh the ingredients. Correct measurements of ingredients is the key to successful baking. Make sure that the butter, cream cheese and eggs are at room temperature.

Cream Cheese Pound Cake

cream cheese pound cake

Yield: 8

Author: Recipe adapted from Bake from Scratch book "Ultimate Southern Cream Cheese Pound Cake". Recipe by Ben Mims. I adjusted the amount of sugar and salt.

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Cream Cheese Pound Cake

made with a pound of butter, sugar, eggs and flour

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

Ingredients

Bundt Cake

• bundt pan
• 1 ½ cups (340 grams) unsalted butter, room temperature (340 grams)
• 8 ounces (225 grams) cream cheese, room temperature
• 2½ cups (500 grams) granulated sugar
• 2 tsps (8 grams) vanilla extract
• 1 tsp salt
• 6 large eggs (300 grams), room temperature
• 3 cups (375 grams) cake flour

Instructions

1. Preheat oven to 325°F (170°C). Grease a 10 inch bundt pan.
2. In a bowl of a stand mixer fitted with the paddle attachment, combine butter, cream cheese, sugar, vanilla, and salt. Beat at medium speed until fluffy and pale.
3. Add eggs, one at a time. Beat on medium speed until there are no yolk left after each addition. Scrape bottom and sides of bowl with a rubber spatula.
4. Add flour. Beat until combined. Transfer batter into prepared pan, and smooth top using spatula.
5. Bake for 1 hour and 30 minutes or until top is golden brown and cake tester inserted comes out clean. Invert cake onto a plate, and unmold from pan. Transfer to a wire rack to cool.
6. Optional: Sprinkle icing sugar on top of the pound cake.

Recipe adapted from Bake from Scratch book "Ultimate Southern Cream Cheese Pound Cake". Recipe by Ben Mims. I adjusted the amount of sugar and salt.

Almond Pound Cake

When I hear of pound cake, I always remember those frozen Sara Lee pound cake that I enjoyed when I was young. The pound cake is firm but light and very moist in the inside.

This cake is easy to make and with the sweet aroma of the almond extract, it is sure to make your mouth water in excitement.

Almond Pound Cake

pound cake

• 1½ cups cake flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• ½ cup butter

• ¾ cup sugar

• 3 eggs

• 2 tsp almond flavor extract

• 1 tsp vanilla extract

• ½ cup sour cream

Glaze

• 1 cup icing sugar

• 2 tsp almond extract

• 2 tbsp hot water

• ¼ cup slivered almonds

1. Preheat oven to 350°F. Grease a loaf 9x5x2 loaf pan

2. Sift the cake flour, baking powder, baking soda, and salt together into a bowl.

3. In a standard mixer, with paddle attachment, cream the butter, sugar, vanilla and almond extracts. Beat in medium speed until light and fluffy.

4. Add the eggs, one at a time. Mix until well blended. Scrape the bowl each time.

5. Add the half of the cake flour mixture to the butter mixture.

6. Alternate with the sour cream. Mix for about 5 seconds.

7. Pour the remaining flour mixture and sour cream. Mix until well blended. The batter should be velvety.

8. Pour the batter into the prepared pan. Bake for 40 minutes or until the top is firm and golden and a tester inserted in the center comes out clean.

Glaze

1. Whisk together the icing sugar, almond extract, and water. Mix until the sugar is dissolved.

2. Remove the cake from the pan and place it in a parchment or wax paper. Pour the glaze over the cake. Cover the sides and the top of the cake.

3. Sprinkle the almonds on the top of the cake immediately.